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Stuffed Tomatoes (Tomates farcies) a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 1
May also be used to garnish different kinds of meat.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
846Calories
19 gProtein
105 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories846 kcal
Protein19 g
Carbohydrates105 g
Fiber9.4 g
Sugars17 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol87 mg
Sodium895 mg
Potassium755 mg
Calcium276 mg
Iron6.5 mg
Magnesium81 mg
Phosphorus281 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A328 mcg
Vitamin E1.7 mg
Vitamin K21 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.9 mg
Folate177 mcg
Choline42 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 424. The excerpt below is the record exactly as published.
tuffed Tomatoes ( Tomates farcies ) a l’Americaine Select even-sized tomatoes, wash and wipe well. Cut a little piece off the top of each — about one inch around; scoop out neatly with the potato scoop, stuff with bread stuffing. To one cup fresh bread crumbs the juice from a large onion, three table¬ spoons melted butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.